Peanut butter chicken nasi goreng

1
Season the chicken pieces with salt and black pepper. Heat 1 tbsp oil in a large wok over a high heat. Fry the chicken for 3 minutes, tossing continuously, then add the green beans and garlic. Cook for 2 minutes more then remove from the wok.
2
Return the wok to a high heat and add 2 tbsp oil. Pour in the beaten eggs. Leave to cook until set then break up with a large spoon. Add the cooked rice in small stages, tossing continuously to combine with the egg. Stir in the soy sauce, kecap manis, peanut butter, spring onions and chili (if using). Fry, stirring for 1 more minute, until the rice is light and fluffy. Return the chicken and toss again.
3
Divide among plates and serve with your choice of toppings and garnishes.

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